If you’ve been craving a dish that perfectly combines bold flavors and satisfying textures, then this Savory Turkish Lamb Gozleme Recipe is exactly what you need. Imagine a warm, crispy flatbread packed with a spiced lamb filling, fresh herbs, and creamy feta cheese, all coming together in a delightful harmony of tastes that transport you straight to the heart of Turkey. This recipe blends traditional ingredients in a way that’s approachable for any home cook, making it a new favorite comfort food you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is straightforward but plays an essential role in bringing the authentic taste and texture of this gozleme to life. From the simple flour and yogurt dough that forms the perfect crispy and tender base, to the fragrant spices and fresh herbs that elevate the lamb filling, every ingredient matters.
- 2 cups All-Purpose Flour: The foundation of the dough, you can substitute with whole wheat flour for a nuttier flavor and heartier texture.
- 1 teaspoon Salt: Vital for seasoning both the dough and the filling to bring out all the flavors.
- 1 cup Greek Yogurt: Adds moisture and tenderness to the dough, but plain yogurt or sour cream can work as well.
- 1/2 cup Water: Adjust this to get the dough just right—neither too sticky nor too dry.
- 2 tablespoons Olive Oil: Used for cooking the filling and frying the gozleme, but vegetable oil is a fine substitute.
- 1 medium Onion: Adds sweetness and depth; shallots make a lovely alternative.
- 2 cloves Garlic: Fresh garlic brings a sharp, aromatic punch to the filling.
- 1 pound Ground Lamb: The star protein of this dish; ground beef or chicken can be swapped if needed.
- 2 tablespoons Tomato Paste: Adds body, tang, and color, though pureed fresh tomatoes can be used too.
- 1 teaspoon Ground Coriander: Imparts a subtle citrusy warmth that brightens the lamb.
- 1 teaspoon Ground Cumin: Offers earthiness and depth, a key spice in Turkish cuisine.
- 1 teaspoon Smoked Paprika: Introduces a mild smokiness that’s perfectly balanced; regular paprika will still work well.
- 1 teaspoon Pepper: Freshly ground for the best flavor punch.
- 2 cups Spinach: Adds freshness and vibrant color; fresh is best but frozen works in a pinch.
- 1/4 cup Fresh Mint: A refreshing herbal note that’s signature to many Turkish dishes.
- 1/4 cup Green Onions: Adds mild oniony brightness; white onions can substitute.
- 1/4 cup Parsley: Brings a clean, peppery flavor that complements the lamb.
- 1/2 cup Feta Cheese: Crumbled feta offers a creamy, salty contrast to the spiced filling; cottage cheese can be a substitute.
- 1 medium Tomato: Provides slight sweetness and juicy bursts; chopped cherry tomatoes work too.
- 2 lemons Lemon Wedges: Essential for squeezing over the finished gozleme to brighten and tie all flavors together.
How to Make Savory Turkish Lamb Gozleme Recipe
Step 1: Prepare the Dough
Start by combining the all-purpose flour with salt in a large bowl. Add the Greek yogurt, then gradually mix in the water until you get a shaggy dough. Turn it out onto a floured surface and knead for about three minutes until the dough feels smooth and elastic. This dough base is crucial for providing the perfect crispy yet tender exterior that holds the delicious filling. Cover it with a clean towel and let it rest for at least 30 minutes so the gluten relaxes, making rolling easier later on.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant, about three to four minutes. Add the ground lamb and cook through, breaking it apart as it browns, for around five to seven minutes. Stir in the tomato paste along with the coriander, cumin, smoked paprika, and pepper, and mix well. Toss in the spinach, cooking for another couple of minutes until wilted. This filling is bursting with warm spices and vibrant greens, making it a delicious contrast to the mild dough.
Step 3: Roll Out the Dough
Divide the dough into four equal portions. On a lightly floured surface, roll each piece out into a thin rectangle approximately 12 by 10 inches. Aim for a thickness that’s thin enough to get crispy but thick enough to hold together without tearing when filled. This stage is where your dough turns into a perfect canvas for the flavorful filling.
Step 4: Assemble the Gozleme
Place a generous portion of the cooled lamb mixture in the center of each dough rectangle, leaving some space around the edges. Sprinkle fresh mint, parsley, green onions, crumbled feta, and chopped tomatoes over the meat. Carefully fold the dough edges over the filling and pinch them tightly to seal the gozleme so that none of the delicious filling escapes during cooking.
Step 5: Cook the Gozleme
Heat some more olive oil in the skillet over medium heat. Cook each folded gozleme for three to four minutes on one side until it turns irresistibly golden and crispy. Flip carefully, then cook for another three to four minutes on the other side. The final product should be a golden, crunchy exterior encasing the juicy, flavorful filling.
How to Serve Savory Turkish Lamb Gozleme Recipe
Garnishes
Serve your gozleme with plenty of fresh lemon wedges. A squeeze of lemon juice right before eating adds a zesty brightness that lifts all the rich and savory flavors of the lamb and feta. You can also offer a side of tangy yogurt or a simple cucumber and yogurt salad to keep things cool and fresh.
Side Dishes
This dish really shines on its own but pairs beautifully with Mediterranean sides like tabbouleh, roasted eggplant, or a fresh tomato and cucumber salad. If you want to turn your meal into a feast, a bowl of warm lentil soup or a simple Turkish shepherd’s salad will round it out perfectly.
Creative Ways to Present
Looking to impress? Slice the gozleme into smaller triangles and serve on a platter with colorful garnishes of chopped herbs, pomegranate seeds, or a drizzle of garlic yogurt sauce. You can also stack them like sandwiches filled with extra fresh greens, turning this classic into a fun, shareable appetizer or lunch option.
Make Ahead and Storage
Storing Leftovers
Leftover gozleme keeps well in the refrigerator for up to three days. Wrap individual pieces tightly in plastic wrap or store in an airtight container. This way, the flatbreads won’t dry out and will stay flavorful for your next meal.
Freezing
You can freeze both the cooked gozleme and the dough. For cooked gozleme, wrap them individually in foil and place them in a freezer bag for up to two months. The dough can be divided, wrapped tightly, and frozen as well, making future cooking even easier when you want a quick, delicious meal.
Reheating
To reheat, warm your gozleme in a skillet over medium heat for a few minutes on each side until heated through and crisp again. Avoid microwaving if possible, as that can lead to sogginess and loss of that delightful crispy texture.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can replace the ground lamb with a mix of sautéed mushrooms, spinach, and crumbled feta for a tasty vegetarian version of this classic Turkish gozleme.
Is it possible to prepare the dough in advance?
Yes, you can prepare the dough the day before and keep it refrigerated. Just make sure to bring it to room temperature before rolling it out for easier handling.
What if I don’t have fresh herbs like mint or parsley?
Dried herbs can be used in a pinch, but fresh herbs truly elevate the dish with their aromatic brightness. If you only have dried, reduce the amount by half since they’re more concentrated in flavor.
Can I substitute the lamb with another meat?
Yes, ground beef or chicken can be swapped for lamb, though the flavor profile will change slightly. Lamb’s richness is part of what makes this recipe special, but feel free to use whatever ground meat you prefer.
How thin should I roll the dough for the best texture?
The dough should be rolled thin enough to become crispy when cooked but still thick enough not to tear easily—about 1/8 inch thick is a good guideline. Practice makes perfect, so don’t worry if it’s not perfect the first time!
Final Thoughts
This Savory Turkish Lamb Gozleme Recipe is one of those dishes that’s as fun to make as it is to eat. With its combination of crispy dough, succulent spiced lamb, fresh herbs, and feta, it’s a wonderful way to bring a bit of Turkey into your kitchen. Whether for a family dinner or entertaining friends, I can’t recommend it enough—give it a try and watch it become a beloved favorite in your cooking repertoire!
Print
Savory Turkish Lamb Gozleme Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Flatbread
- Method: Frying
- Cuisine: Turkish
Description
Savory Turkish Gozleme with Lamb is a delightful traditional flatbread stuffed with a flavorful ground lamb mixture, fresh herbs, spinach, and feta cheese. This comforting dish combines a tender, tangy yogurt-based dough with a richly spiced filling, cooked to golden perfection in a skillet. Perfect for a hearty lunch or dinner, it’s served warm with fresh lemon wedges to enhance the vibrant flavors.
Ingredients
Dough
- 2 cups All-Purpose Flour (Substitute with whole wheat flour for nuttier flavor)
- 1 teaspoon Salt (Essential for both dough and filling)
- 1 cup Greek Yogurt (Can be replaced with plain yogurt or sour cream)
- 1/2 cup Water (Adjust based on dough consistency)
- 2 tablespoons Olive Oil (Can be substituted with vegetable oil)
Filling
- 1 medium Onion (Shallots can be an alternative)
- 2 cloves Garlic (Fresh garlic is preferred)
- 1 pound Ground Lamb (Ground beef or chicken can be used as alternatives)
- 2 tablespoons Tomato Paste (Can be substituted with pureed fresh tomatoes)
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (Regular paprika can be used)
- 1 teaspoon Pepper (Freshly ground is preferable)
- 2 cups Spinach (Fresh can replace frozen)
- 1/4 cup Fresh Mint (Can substitute with dried mint)
- 1/4 cup Green Onions (Regular onions can be used if necessary)
- 1/4 cup Parsley
- 1/2 cup Feta Cheese (Cottage cheese can substitute)
- 1 medium Tomato (Chopped cherry tomatoes can also work)
- 2 lemons Lemon Wedges (Essential for enhancing flavors)
Instructions
- Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Add Greek yogurt and gradually mix in water until a shaggy dough forms. Knead the dough on a floured surface for about 3 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until softened. Add ground lamb and cook for 5–7 minutes until browned. Stir in tomato paste, ground coriander, cumin, smoked paprika, pepper, and spinach, cooking for another 2 minutes until spinach wilts. Remove from heat and let cool.
- Roll Out the Dough: Divide the rested dough into four equal parts. On a lightly floured surface, roll each piece into a thin rectangle approximately 12 by 10 inches, ensuring it is thin but sturdy enough to hold the filling.
- Assemble the Gozleme: Place a portion of the cooled lamb filling along the center of each dough rectangle. Top with fresh mint, parsley, green onions, crumbled feta cheese, and diced tomatoes. Fold the edges over the filling and pinch to seal securely.
- Cook the Gozleme: Heat a little olive oil in the same skillet over medium heat. Cook each prepared gozleme for 3–4 minutes per side until golden brown and crisp. Carefully flip to ensure even cooking.
- Serve and Enjoy: Serve the warm gozleme with lemon wedges on the side. Squeeze lemon juice over before eating to enhance the flavors. Enjoy this comforting traditional dish with friends and family.
Notes
- You can substitute ground lamb with ground beef or chicken for variations.
- Whole wheat flour can be used to make the dough for a nuttier flavor and healthier option.
- If fresh spinach is unavailable, frozen spinach can be used; just be sure to thaw and drain excess moisture.
- Adjust water quantity for the dough as needed based on flour absorbency to achieve a smooth, elastic dough.
- Cooking times may vary depending on skillet type and stove heat; ensure gozleme is cooked through and golden brown on both sides.
- Serve with fresh lemon wedges for a burst of acidity that complements the rich filling.
